1. Heat a splash of oil in a large skillet or wok over medium heat. Add garlic and ginger and sauté for 1 minute until fragrant.
2. Add red curry paste and cook, stirring constantly, for 1 full minute until the paste is fragrant and beginning to darken.
3. Pour in coconut milk and chicken broth, stirring well until the paste is fully incorporated. Bring to a simmer.
4. Add sliced bell peppers and onion. Simmer for 5 minutes until vegetables begin to soften.
5. Stir in fish sauce and brown sugar, mixing well.
6. Add chicken pieces and simmer for 10 to 15 minutes until cooked through.
7. Taste and adjust — more fish sauce for saltiness, more sugar for sweetness.
8. Serve over jasmine rice and garnish with fresh cilantro.

Nutrition Information (Per Serving, without rice)

• Calories: 350
• Carbohydrates: 16g
• Protein: 30g
• Fat: 19g
• Fiber: 2g
• Sodium: 890mg
• Vitamin C: 78mg (87% DV)
• Vitamin A: 1,800 IU (36% DV)

Note: Nutrition estimates are based on 4 servings without rice. Values will vary based on the curry paste brand and coconut milk fat content.

Notes

• Bloom the curry paste in oil for a full minute — this activates the aromatics and is the most important technique step.
• Use full-fat canned coconut milk — light coconut milk produces a watery sauce.
• Fish sauce smells strong from the bottle but transforms completely when cooked into the curry — don’t skip it.
• Check chicken at 10 minutes — it cooks quickly in simmering liquid and overcooks easily.

Storage Tips

• Refrigerator: Store in an airtight container for up to 3 days. The sauce may thicken as it sits.
• Reheating: Warm on the stovetop over medium-low heat with a splash of broth to loosen.
• Freezer: Freeze in portions for up to 2 months without rice. Thaw overnight in the fridge.
• Store separately from rice for best reheating results.

Serving Suggestions

• Over steamed jasmine rice — the floral aroma and slightly sticky texture are a perfect match
• With fresh Thai basil leaves if available, which adds an anise-like brightness
• Alongside warm roti or naan for scooping
• With a wedge of lime to squeeze over at the table — the acidity brightens the whole curry

Mix It Up (Recipe Variations)

Green Curry: Swap red curry paste for green curry paste for a brighter, more herbaceous profile.

Vegetable: Omit chicken, double vegetables, use vegetable broth, substitute soy sauce for fish sauce.

Shrimp: Replace chicken with shrimp; add in the last 3 to 4 minutes only.

Extra Fragrant: Add kaffir lime leaves and bruised lemongrass with the liquid; remove before serving.

What Makes This Recipe Special

The technique of blooming the curry paste in hot oil before adding any liquid is what separates restaurant-quality chicken Thai curry from a good-but-flat home version. Red curry paste contains a concentrated blend of aromatic compounds — capsaicin from dried chilies, lemongrass oils, galangal starch, and shrimp paste — many of which are fat-soluble rather than water-soluble. Cooking the paste in hot oil activates and releases these compounds into the fat, which then distributes them evenly through the entire curry as the coconut milk emulsifies. The result is a curry where every sip of sauce and every bite of chicken carries the full depth of the paste’s flavor rather than just a hint of it.